Soya chunks masala

Soya chunks masala is a healthy main course served with Indian breads and rice. I often make jeera rice with soya chunks masala and it tastes great.

Soya chunks is rich in protein and is commonly known as vegetarian meat. It is quick to cook, with a protein content far greater than that which comes from meat.

Preparation time - 45 minutes

Serves - 3

Ingredients -

1. Soya chunks - 1 Bowl
2. Onion - 2 
3. Tomato - 2 
4. Curry leaves - 2 strings
5. Ginger garlic paste - 3/4 tbsp
6. Green chilly - 2
7. Turmeric powder - 1 tsp
8. Chilly powder - 1 tbsp
9. Cumin - powder - 1/2 tbsp
10. Coriander powder - 1 tbsp
11. Garam masala - 1/2 tsp
12. Oil  - 2 tbsp
13. Butter - 2 tbsp
14. Salt as required

 Procedure -

1. In a deep bottomed utensil bring three cups water to boil and add soya chunks. Stir and turn off the flame. Cover with the lid for 4 to 5 minutes so that they turn soft. Drain and squeeze the water from soy chunks. Keep aside.

2. Finely chop onion and tomatoes. Slit each green chilly into two.

3. In a kadhai add 2 table spoon oil. Once the oil turns hot add onion and fry till golden in colour.

4. Add tomatoes and fry till it dissolves completely.

5. Add turmeric powder, chilly powder, cumin powder and coriander powder fry for another 2 minutes on low to medium heat.

6. Turn off the flame. Once the mixture cools down grind it to paste. Add little water if required. Keep aside.

7.  In the same kadhai add butter.

8. Add Curry leaves and fry for 30 seconds. Add ginger garlic paste and fry for another minute. Add green chillies and stir.

9.Now add the ground paste and stir. Add 1/2 cup water and cover with a lid for a minute on medium heat.

 10. Add Soy chunks, salt and garam masala. Stir and cover with a lid for another 5 minutes on low flame.

11. Squeeze lemon juice and garnish with coriander leaves. Serve hot with chapati or rice.

Methi thepla

Methi thepla is a Gujrati dish which is light and healthy. I use methi/fenugreek leaves once or twice a week especially for salads and when I am bored of salad, I make methi rice, paratha, thepla, dry vegetable or curry and trust me each and every dish made using methi leaves is awesome.

Everyone in my family loves methi and I usually get 3 to 4 bunches, clean and refrigerate it in an airtight container so that it stays fresh for 3 to 4 days.

Methi thepla goes well with pickle or curd. You can serve hot or otherwise.

Preparation time - 30 minutes

Cook time - 30 minutes

Serves - 3

Ingredients -

1. Methi/Fenugreek leaves - 1 bowl (pressed tightly)
2. Whole wheat flour - 1 cup
3. Besan/gram flour - 1/4 cup
4. Turmeric powder - 1 tsp
5. Chilly powder - 1 tbsp
6. Coriander powder - 1/2 tbsp
7. Cumin powder - 1/2 tbsp
8. Green chillies - 2 to 3
9. Ajwain - 1 tsp
10. Ginger paste - 3/4 tbsp
11. Curd - 1/2 cup or as required for kneading
12. Oil 

Procedure -

1. Clean, wash and finely chop fenugreek leaves.

2.Finely chop green chillies.

3. In a deep utensil add whole whet flour and  besan flour.

4. Add red chilly powder, turmeric powder coriander and cumin powder, ajwain, chillies and ginger paste. Mix well.

4. Add finely chopped methi leaves mix well.

5. Now add curd and knead the dough well. Add more curd if required. Knead for at least 5 minutes and cover with a lid. Let it rest for 10 to 15 minutes.

 7. Keep a nonstick pan over medium heat and take a medium size ball of a dough. Dust it in the flour.

8. Roll it into 5 to 6 inches diameter.

9. Once the pan is hot, place the rolled thepla and flip when one side is partly cooked.

10. Spread the oil on the sides of the thepla and press. Flip it again and spread the oil on the other sides.

11. Press the thepla to ensure they are evenly cooked from all the sides. you can see golden brown spots on the theplas once they are cooked properly.

12. Remove the thepla and keep it in a hot case or roti basket. Serve with curd or pickle.